PB&J Choco Truffles

Makes 12 truffles - 10 mins prep (20 mins freezing time)

Peanut butter raspberries dipped in dark chocolate. Three ingredients, genuinely no effort, and they look like you tried. Keep a batch in the fridge for whenever something sweet is needed.

• Ingredients

  • 12 raspberries

  • 2–4 tsp peanut butter, the runny kind works best

  • 60g dark chocolate

  • 1 tsp cacao or cocoa powder, for dusting

• Method

  STEP 1
  Spoon a small amount of peanut butter into each raspberry and place on a lined tray or in a container, spaced apart so they don't touch. Freeze for 20 minutes to firm up.

  STEP 2
  When the raspberries are nearly ready, melt the dark chocolate in a heatproof bowl over a pan of simmering water, or in the microwave in 30 sec bursts, stirring between each.

  STEP 3
  Remove the raspberries from the freezer and dip each one into the melted chocolate, coating evenly. Place on a lined tray and transfer to the fridge to set for at least 15 minutes.

  STEP 4
  Once set, dust with cocoa powder and serve or keep in the fridge for up to 3 days.